Striped Bass With Cucumber Broth Recipes

STRIPED BASS WITH CUCUMBER BROTH

Steps:

• Cut 1 cucumber into 1/2-inch-thick slices; set aside. Pass remaining cucumbers through a juicer; you should have about 3 cups juice. Set aside.
• In a medium bowl, whip cream to soft peaks. Stir in horseradish and 1/2 teaspoon salt. Cover with plastic wrap, and place in refrigerator until ready to use.
• Using a sharp knife, make shallow slits in skin side of fish. Heat oil in a large ovenproof nonstick skillet over medium-high heat until it is very hot. Season both sides of fish fillets with salt and pepper, and place in pan skin side down. Cook until skin is browned, about 5 minutes; turn, and saute until fish is cooked through, about 5 minutes more. Transfer fish to warm shallow serving bowls.
• Add garlic and reserved cucumber slices to pan; cook over low heat until cucumber is soft and translucent. Add reserved cucumber juice and the thyme leaves; cook just until mixture is hot. Season with salt and pepper. Ladle cucumber broth and slices around fish; garnish with horseradish cream and thyme sprigs.

GRILLED STRIPED BASS WITH LIME GINGER BROTH

Steps:

• Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside.
• In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks.
• Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside.
• Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat.
• Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil.
• Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes.
• Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.

GRILLED STRIPED BASS

Steps:

• Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
• Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.